Spit Roasting Seafood: Tips For Fish, Prawns And More Over Coals

Author: Sasha Halabi  Date Posted:18 November 2025 

A complete Auspit rotisserie setup cooking a variety of food over charcoal, including a whole snapper, roast meat, prawns, burger patties, and steak pieces. The stainless steel rotisserie and grill show the versatility of the Auspit for outdoor cooking.

As the weather heats up, many spit roast fans start looking for lighter options to throw over the coals. While lamb legs and pork shoulders are classics, there is something special about spit-roasting seafood, especially when you are near the coast or planning a summer lunch that feels a bit fresher.

Whether you are camping by the water, hosting friends at home, or planning an Aussie-style Christmas spread with a twist, seafood on the spit is a flavour-packed, fire-friendly way to serve up something different. Here's how to do it right.

Why Spit-Roasting Seafood Works So Well In Summer

Seafood is quick to cook, light on the stomach, and naturally suited to charcoal cooking. From whole snapper with crispy skin to garlic butter prawns that drip flavour onto the coals, spit-roasting seafood gives you that perfect blend of char, smoke, and simplicity.

It also cooks fast, meaning less time turning and more time relaxing. You will be done in under 30 minutes for most seafood options, making it ideal for hot summer days when you do not want to hover over the fire too long.

Whole Fish: Snapper, Barramundi, Or Whatever You Just Caught

If you have access to fresh fish, spit-roasting a whole one is one of the easiest and most impressive things you can do.

Choose fish like snapper, barramundi, bream, or even trout. Clean and scale them first, then stuff the cavity with aromatics like lemon, garlic, herbs, or chilli. Use leg brackets or prongs to hold the fish in place, or cradle it in a basket cage if you want extra support.

Tips for spit-roasting whole fish:

  • Keep the skin on to help hold it together

  • Score the sides to allow seasoning and heat to penetrate

  • Cook low and steady to avoid drying it out

  • Brush with oil or butter during the cook to keep the flesh moist

  • Fish is done when it flakes easily and the flesh turns opaque

Most medium-sized whole fish take 20 to 25 minutes over moderate coals.

Prawns, Calamari And Other Smaller Seafood

Smaller seafood, such as prawns, scallops, and calamari, is best cooked in a basket cage or skewered for easier turning. They are delicate and cook quickly, so you will need a gentle heat and close attention.

To build flavour, coat them in olive oil, citrus juice, garlic, herbs, or your favourite rub. The Flaming Coals Euros or Greek rubs work beautifully on seafood, especially prawns.

verhead view of prawns and burger patties cooking on an Auspit grill over charcoal. Juicy prawns are skewered and evenly spaced on stainless steel rods, while burger patties sizzle on a hotplate beside them, capturing the perfect outdoor BBQ setup.

A few quick pointers:

  • Use metal skewers (head over to BBQ Spit Rotisseries to view here) or a basket cage to keep seafood secure

  • Prawns cook in 8 to 10 minutes, depending on size

  • Calamari cooks fast! 6 to 8 minutes max

  • Baste halfway through for extra flavour

  • Remove as soon as they change colour and firm up

These options are excellent for quick summer lunches, entrees, or crowd-friendly party food.

Lock In Moisture Without Losing Flavour

The biggest risk when spit-roasting seafood is drying it out, because seafood cooks quickly, a bit of extra care goes a long way.

Here’s how to keep it juicy:

A person cooks prawns, snapper, and roast meat on an Auspit rotisserie setup over charcoal. The scene shows prawns skewered on a grill, snapper secured in a fish basket, and a roast turning on the spit as it’s basted, capturing an authentic outdoor BBQ experience.

  • Baste regularly with oil, butter, or citrus during cooking

  • Avoid high direct heat or large flames

  • Use foil trays under the spit to reduce flare-ups and catch juices

  • Let the seafood rest briefly after cooking so it stays tender

Bonus: you can use the drippings in the tray to pour over rice, potatoes, or serve as a finishing sauce.

Ideal For Christmas, Camping Or Coastal Entertaining

If you are hosting a summer celebration or planning a campfire Christmas lunch, seafood on the spit is a standout choice. It feels special without being heavy and adds variety to the usual spit roast menu.

For Christmas lunch, try pairing spit-roasted snapper with grilled vegetables, fresh herbs, and a citrus salad. For campers, prawns over coals with a squeeze of lemon and cold beers is as simple and satisfying as it gets.

Colourful vegetables including corn, carrots, zucchini, red capsicum, and broccolini cooking over an Auspit grill setup. A person drizzles oil over the veggies while a roasted chicken turns on the rotisserie nearby, capturing a vibrant outdoor cooking scene.

Plus, the Auspit basket cage or prong setup makes transport and cooking on the go easy. Lightweight and compact, it suits coastal campsites and tight backyard setups alike.

Take Your Spit Beyond Meat This Summer

Seafood on the spit is fast, flavourful, and made for summer. Whether you are feeding two or twenty, cooking on the beach or in the backyard, there is always room for prawns, fish, or squid on the fire.

With the right setup and a few simple tips, your Auspit can do more than just roast meat, it can elevate your summer cookouts with fresh, fire-roasted seafood that hits the spot every time.